Directions

Beat the egg yolks, lemon juice, anchovies, garlic, water and pepper together in a small bowl until smooth. Set the bowl directly over the lowest heat, or if you're worried about over-cooking the eggs, over a pan of simmering water, and whisk vigorously until the mixture is thick, foamy and pale yellow in color, 4 to 6 minutes. Remove the bowl from the heat, and start drizzling in 1/2 cup olive oil very slowly, continuing to whisk vigorously until all the oil is incorporated. If the sauce seems to thicken before all the oil is added, add a few drops of water. Taste and season with salt and pepper if necessary. The sauce should have an assertive flavor of lemon juice. Put into a pitcher and keep warm over water no hotter than 140 degrees.

Preheat oven to 450 degrees.

Break off the tough ends of the asparagus and peel the stems. Put the asparagus in a bowl with the ramps, add 1 tablespoon oil, season with salt and pepper and toss well. Arrange the vegetables in roasting pan that will hold the vegetables in a single layer.

Put a small roasting pan on the floor of the oven to preheat for 5 minutes. Season the salmon with salt and pepper. Rub the salmon all over with 2 tablespoons oil. Set the salmon skin side down in the roasting pan. Put the pan of vegetables into the oven as well.

Roast the asparagus and ramps until they are tender and start to brown, about 10 minutes. Roast the salmon 10 minutes or until cooked to medium.

Remove the pans from the oven and add the peas and favas to the asparagus pan. Return the pan with the vegetables to the oven to heat through, about 1 minute. Taste and season with salt and pepper if necessary. Add half the herbs and toss well.

While the vegetables are in the oven, put a spoonful of the sabayon on the side of 4 warm large plates. Set a piece of salmon, skin side up next to and touching the sauce. Arrange the vegetables next to the fish and sprinkle the plate with the remaining herbs. Serve immediately.

I have heard this version as well -- That musicians finishing at 3-4am went to all night diners as menus were changing and wanted something hearty and dinner like such as Fried Chicken and Something light and sweet - i.e. waffles and syrup and such the marriage was made --- Now me -- I like chicken and waffles with sausage gravy!

This is a fantastic bake - thank you Beca! We have done roughly 10 bakes from recipes from this show and this was the best. We followed everything almost exactly to recipe and it tastes great. A few notes- don't boil the syrup too long - we did so the first time through, then found that it sets really quickly in the pan and will even set before being ab

One of the greatest salads of all time. I prefer the classic buttery croutons on top rather than a croissant on the bottom. But THEE most decadent version was served to me years ago at the Claremont Hotel in Oakland, CA. The waiter grated fresh, black truffles generously over the top just before bringing it to the table. Oh, the aroma wafting from that plate

It is the same thing as Jello. In England it comes in a thick jelly bar that you melt in hot water. In the US it is powder but its the same thing. Just use 1/3 the water because you need it to be really firm.

The quantities are too small in this recipe. I doubled the sponge recipe and got only 16 jaffa cakes using one tablespoon of batter for each one. You can use a muffin tin. Just put one tablespoon of the batter in a buttered muffin tin. Each Jaffa cake is tiny to the American eye but that is what they are supposed to be like. Also Americans can use regular Or